Name: Molasses ginger cookies
Prep time: 10 min
Cook time: 12 min
Ingredients: 2 1/4 cups (275g) flour; 1 tsp baking soda; 2 tsp ground ginger; 1/2 tsp cinnamon; 1/2 tsp cayenne (optional); 1/4 tsp cardamom (optional); 1/2 tsp salt; 1/3 cup (75g) crystallized ginger, finely chopped; 1/4 cup (60mls) molasses; 3/4 cup (170g) butter; 1 cup (200g) sugar; 2 Tbsp aquafaba - strained liquid from a can a chickpeas; Additional turbino or white granulated sugar for rolling

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Sweet molasses ginger cookies with both powdered and crystallized ginger for a spice kick. This recipe uses aquafaba to replace the eggs for a chewy cookie with a distinctive crackly top.

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5 from 1 vote

Molasses ginger cookies

Chewy, sweet and spicy molasses ginger cookies with a crackle top

Prep Time10

Cook Time12

Course: Snack

Keyword: biscuits, cookies, eggless baking, ginger, molasses

Ingredients

2 1/4 cups (275g) flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cayenne (optional)
1/4 tsp cardamom (optional)
1/2 tsp salt
1/3 cup (75g) crystallized ginger, finely chopped
1/4 cup (60mls) molasses
3/4 cup (170g) butter
1 cup (200g) sugar
2 Tbsp aquafaba – strained liquid from a can a chickpeas
Additional turbino or white granulated sugar for rolling

Instructions

Stir together flour, soda, spices and salt in a medium mixing bowl.
In a stand mixer, beat softened butter until creamy, slowly add sugar and beat at medium for 2 minutes. Add the aquafaba, molasses and vanilla paste and beat until well blended.
Slowly add in flour mixture to the butter mixture and mix until blended. Stir in crystallized ginger.
Chill, covered, for 1 hour in fridge.
Shape into 1 tbsp size balls and roll in turbino or other larger granule sugar (if not available, use regular white sugar). The balls can be stored in the (freezer before rolling in sugar) and then rolled in sugar and baked from frozen.
Cook on a baking paper or silpat lined baking sheet at 350 degrees for 10-12 minutes until brown on the edges. They should be puffed and set on the edges. Let cool on the baking sheet until they harden slightly, about 5 minutes, then transfer to a rack to cool completely.